Place roast on a trivet in a 6-qt. electric pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 1-1/4 hours., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 145°., Remove beef; thinly slice or shred with 2 forks. Discard bay leaf and garlic from cooking juices. Serve beef with French bread. If desired, top with sliced cheese. Serve with cooking juices for dipping.